Apple Crostata Recipe

This crostata is like a morning-friendly version of apple pie. A buttery crust made from lemon-inflected pasta frolla is filled with fresh apples spiced with cinnamon.

Note:There will be a little extra dough, use it to help patch the tart, or cover and save in the freezer to use at a later date. Use semi-tart to tart apples such as golden delicious, braeburn, granny smith, or macoun.

Directions

1.

Lightly flour a clean work surface. Take one recipe's worth of pasta frolla and roll it into an 11-inch disk. Transfer disk to tart pan and press dough into bottom and sides. Cover with plastic wrap and chill in refrigerator for at least two hours but preferably overnight.

2.

Preheat oven to 350°F. Place apples in a large bowl with sugar, lemon juice, cinnamon, and nutmeg and toss to combine. Set aside.

3.

On a clean work surface, roll out remaining dough to form an 11-inch circle that is approximately 1/8-inch thick. Cut dough into 1-inch wide vertical strips.

4.

Take tart pan out of refrigerator and fill with apple mixture. Cover tart with 3 vertical strips laid 1-inch apart. Lay 3 more strips across horizontally to form a lattice.

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